Recipe courtesy of Bill Wavrin
Total:
1 hr 13 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Barn Burner Chile de Arbol Salsa:

Directions

Preheat the oven to 375 degrees F. Warm tortillas over your stove burner (a little scorching adds to the flavor and personality) set aside. Place in a tea towel or napkin to keep them warm. In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute. Add the mushrooms and tomatoes, and cook for 5 minutes. Add the kale and cook, tossing, for 2 minutes. Add the herbs and season with salt and pepper. Add the tuna and cook 3 minutes. Off the heat add the lime juice and the re-season, if necessary. Place 2 tablespoons of the tuna mix in the lower part of each tortilla and roll them up. For lunch, just roll them up and enjoy! For an appetizer, toast them in a dry saute pan over medium low heat until toasty, roll them on the other side and toast. Cut each into fourths and top it on a plate and serve with salsa. For dinner, lightly spray oven-proof dish with vegetable spray and carefully place the wraps seam side down. Cover with aluminum foil. Bake on the center rack in the oven for 20 minutes or until the wraps are very hot. Serve with salsa, corn and nopales, Mexican tomato rice and guacamole.

Barn Burner Chile de Arbol Salsa:

Rinse and seed chiles. Place in a saute pan over medium heat and toast in the oil until all are deep brown. Set aside. Place the onion, tomatoes and oregano in a saucepan with the water. Bring to a boil and reduce heat to a simmer. Simmer 1 minute or until the tomatoes are soft. Strain the cooked ingredients from the cooking liquid. Toss liquid and place the toasted chiles with a quarter of the cooked ingredients plus the garlic into a blender and puree until smooth, 10 to 12 seconds. Add cilantro and the remaining cooked ingredients and pulse until chunky. Season, to taste, and set aside until ready to use. Serve hot or cold. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Ahi Tuna

Retro-Metro Fancy Tuna Casserole

Recipe courtesy of Rachael Ray

Burgundy Mushrooms

Recipe courtesy of Ree Drummond

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Warm Mushroom Salad

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Braised Short Ribs with Mushrooms

Recipe courtesy of Food Network Kitchen

Tuna Melt

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking